Easy pork sauté
7
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Moderate
The French word sauté means to jump or bounce, which refers to stirring ingredients as they cook, but it is also a reference to a specific type of straight-sided pan designed to help meat develop a rich brown exterior and allow liquids to easily reduce after deglazing, as in this recipe. Pounding the pork tenderizes it and creates more surface area for browning as the meat quickly cooks. Grapefruit adds acidity and a touch of sweetness while walnuts add pleasing crunch to this meal. Because everything is cooked in the same pan, clean up is a cinch.
Ingredients
Uncooked lean and fat pork loin
1 pound(s), 4 (1/4 pounds) trimmed of fat
Table salt
1 tsp
Black pepper
⅛ tsp, fresh;u ground or to taste
Chopped walnuts
3 Tbsp
Broccoli
2 cup(s), chopped, fresh, or frozen florets, thawed
White wine
¼ cup(s), or dry vermouth
Grapefruit
1 large, sectioned